Preheat oven to 350°. Open up 1 pastry disk into a 9-in. pie pan, easing it into place without stretching.
Combine apples with remaining ingredients and pour into prepared pie pan.
On a lightly floured work surface, roll remaining pastry disk into a 12-in. circle. Carefully place pastry over fruit and gently fold under edge of bottom crust, flush with rim of pan. Flute edge of pastry; or with a fork, press crusts together to seal. With a sharp knife, cut a few decorative steam holes in top crust.
Bake until crust is browned and filling is bubbling, about 1 hour. Let cool at least 2 1/2 hours.